Ingredients

• 350 g ziti
• 200 g peeled tomatoes
• g a large piece of catalogna
• 5 garlic cloves
• 4 tablespoons of extra virgin olive oil
• grated pecorino
• salt

Put a pan with 4 tablespoons of extra-virgin olive oil on the stove. Add the garlic cloves, peeled and chopped. Fry them for a few moments, without taking on color, then add the peeled tomatoes. Add salt and pepper and cook this sauce with a lively heat. In the meantime wipe off a large piece of Catalan, break the leaves into 2 or 3 pieces and boil for about 10 minutes in initially cold water. Drain and pour the vegetables in other boiling water, salted, bringing it almost to cooking. Then join the ziti, broken into pieces about 8 cm long, and complete the cooking of the catalonia with pasta. Drain and sauté everything in the tomato sauce. Serve the hot dish, sprinkled with grated pecorino cheese.

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